I woke up this morning to a slightly-overcast grey sky, and thought to myself; “must.have.baked.goods.” And when you’re gluten-free, this usually means you make them yourself!

I’ve decided that my motto for baking these days is to take normal recipes and adapt them to my dietary needs with as few substitutions as possible; I made some coconut chocolate-chip cookies from a gluten-free mix the other day, and while they were good, they had an odd taste not like their floury counterparts. My dad even remarked that they “tasted like your hand wasn’t in them.” So I have no problem with using my trusty text The Cook Book  and, er, putting my hand in it.

Thus…

Sunday Morning Walnut-Raisin Scones

400 Degree oven, serves 8

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2 1/2 cups gluten-free flour (from an all-purpose mix, or I mixed brown and white rice and soy flour. For extra sweetness try adding some coconut flour – yum)

2 tablespoons sugar

4 tbsp baking powder (5 if you use a flour with no baking powder already added)

1/4 tsp salt

Sprinkling of pumpkin pie spice (if desired – but it’s good)

1/3 cup Earth Balance buttery sticks, cut in pieces

2 beaten eggs

3/4 cup soy milk (you could also use yogurt, as original recipe calls for whipping cream)

1/2 cup chopped walnuts

1/2 cup snipped raisins (or any fruit you like)

extra soy milk, sugar

1003101206-00 1. Combine flour, 2 tbsp sugar, baking powder, and salt in food processor, cut in butter until mixture resembles course crumbs . Add pumpkin pie spice.

2. In another bowl combine eggs, dairy, and nuts/fruit. Add all at once to flour mixture, pulse a few times until combined (or use a fork till just moistened).

1003101204-00 3. Turn dough on a floured surface and knead by folding over 10-12 times (dough will get smoother). This is where gluten-free dough can be difficult, but if you work with a floured board/hands and add enough flour so the dough isn’t too sticky, you’ll be fine. This dough is also particularly good at sticking together, unlike some recipes.

1003101200-00 4. Work dough into 8-inch circle, and cut into 8 wedges. Brush with milk and sprinkle with sugar. (The more milk you use, the more the scones crack a bit on the top.)

1003101201-00 5. Place wedges 1 inch apart on parchment paper-covered baking sheet, bake at 400 degrees for 12-14 minutes or till golden. Delicious served warm!

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Now I’m not a going-to-church kind of gal, but there’s something about Sundays that remind me of special breakfasts with family. Sometimes there’s nothing better than a chilly morning and the smell of an oven.

Happy Sunday!

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